Magazine
Latest Issue

Wine

Some reds are best served cold

By Barry Smith   August 2011

Should you chill red wines? That depends on the wine, of course. Many of us regularly drink our white wines too cold and our red wines too warm, forgetting that, just as in cooking, temperature is a key ingredient of flavour. Lighter red wines made from the Cabernet Franc, Gamay and Pinot Noir grape benefit greatly from being slightly chilled. When served at room temperature they tend to be unfocused and fuzzy. But often all they need is a slight reduction in temperature to take on a precise and fine-edged shape. So don’t be afraid to ask for an ice…

Register today to continue reading

You’ve hit your limit of three articles in the last 30 days. To get seven more, simply enter your email address below.

You’ll also receive our free e-book Prospect’s Top Thinkers 2020 and our newsletter with the best new writing on politics, economics, literature and the arts.

Prospect may process your personal information for our legitimate business purposes, to provide you with newsletters, subscription offers and other relevant information.

Click here to learn more about these purposes and how we use your data. You will be able to opt-out of further contact on the next page and in all our communications.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

We want to hear what you think about this article. Submit a letter to letters@prospect-magazine.co.uk

More From Prospect